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Berliner Weisse Peach Cobbler

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A tart, vibrant Berliner weisse punches up this classic cobbler’s biscuit topping.

Makes: 8 servings

Ingredients:
  • FILLING
  • 212 pounds firm ripe peaches, pitted and sliced (about 7 cups)
  • 12 cup lightly packed brown sugar
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • 14 teaspoon ground cardamom
  • or cinnamon
  • TOPPING
  • 1 cup all-purpose flour
  • 14 cup sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 14 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 12 cup Berliner weisse

Instructions:

1. Preheat the oven to 375 degrees F and grease a 9-by-9-inch baking dish.

2. MAKE THE FILLING: In a large bowl, toss the peaches, brown sugar, lemon zest and juice, cornstarch and cardamom (or cinnamon). Scrape into the prepared baking dish.

3. MAKE THE TOPPING: In a medium bowl, combine the flour, granulated sugar, baking powder and salt. Use your fingers or 2 knives to cut in the butter until the mixture is crumbly with pieces the size of peas. Add the beer and blend with a fork. 

4. Dollop the biscuit topping over the filling and sprinkle with sugar. Bake until the filling is bubbling and the biscuits are golden brown, about 50 minutes. Let cool slightly before serving.

Pair it:

A citrusy session IPA will add some hop bite to this sweet cobbler.


 

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